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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chimichurri Sauce Recipe

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This recipe for Chimichurri Sauce is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 small garlic cloves
4 cups fresh cilantro leaves
2 cups fresh flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 teaspoon kosher salt
1 Fresno chile, seeded and coarsely chopped
Directions:
Directions:
With food processor on, add garlic through food chute; process until coarsely chopped. Add remaining ingredients; process until mixture is finely chopped. Refrigerate 1 to 2 days.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
8 minutes
Personal Notes:
Personal Notes:
Drizzle over gazpacho, or toss with cooked shrimp and pasta for a zingy Argentine-inspired scampi. Adding whole garlic cloves to the food processor first seasons the work bowl so the sauce picks up more garlic flavor.

 

 

 

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